Vegan Avocado Chocolate Mousse

2 medium sized ripe avocados

1/2 cup pure maple syrup

1/2 cup raw cacao powder

1 tablespoon coconut oil

1 teaspoon vanilla extract

Pinch of sea sale

Fresh berries and shredded coconut to serve

Preparation

1. Scoop out the ripe avocado flesh into a food processor. Add the rest of the ingredients to the food processor and process until smooth.

2. Garnish with shredded coconut and serve with fresh berries.

Note; This recipe will keep well for up to three days in the fridge (assuming you can restrain yourself from eating it all in one sitting!)

Avocado and Pistachio Cake

1/2 cup pistachios

70g butter, at room temperature

1 cup caster sugar

1 large ripe avocado, peeled. stoned, mashed

1 tsp almond extract

4 free range eggs

1/2 cup self-raising flour

1/2 cup plain flour

1/2 cup almond meal

3/4 cup icing sugar mixture

2 tsp lemon juice

Pistachios extra, chopped to serve

1 Preheat oven to 180’C. Grease and line the base and sides of a 10cm x 21cm loaf tin with baking paper, allowing the 2 long sides to overhang.

2. Place the pistachios in a food processor and process until the mixture resembles breadcrumbs.

3. Use an electric mixer to beat the butter and sugar in a bowl until well combined. Add avocado and almond extract. Beat until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in combined flour, almond meal and pistachio meal. Pour into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

4. Combine the icing sugar, lemon juice and enough water in a bowl to make a runny paste. Use a round-bladed knife to spread icing over the top of the cake. Sprinkle with extra pistachios

Recipe from Coles Food Magazine